Chilli Chocolate Chiffon Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) pie dish.

   Tip: Use parchment paper for an easy release.

2. 2

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Avoid overheating the chocolate.

3. 3

   In a medium bowl, whisk together the flour, cocoa powder, and salt. Add the melted chocolate and whisk until combined.

   Tip: Ensure the mixture is smooth and free of lumps.

4. 4

   In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Gradually mix the flour mixture into the butter mixture until just combined. Stir in the chilli powder and heavy cream.

   Tip: Don't overmix the batter.

6. 6

   Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Allow the chocolate to cool slightly before folding it into the batter.

7. 7

   Fold the melted chocolate into the batter until well combined. Pour the batter into the prepared pie dish.

   Tip: Smooth the top with a spatula.

8. 8

   Bake the pie for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the pie to dry out.

9. 9

   Remove the pie from the oven and let it cool in the dish for 10 minutes. Dust with powdered sugar and serve.

   Tip: Enjoy warm or chilled, depending on your preference.